Reviewed: Nov. 8, 2008

Delicious recipe! Only negative thing I have to say about it is that a 1-quart baking dish would not be big enough. I used a 2-quart, and the mix almost overflowed after cooking (therefore, 2 quart is the perfect size, but 1 quart would have been insufficient). Thank you for sharing!

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Renae DuHaime

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Lutz, Florida, USA

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Reviewed: Nov. 8, 2008

Love, love this. This was my first experience with corn casserole and I wouldn't change a thing. It's fantastic! So easy with an impressive taste.

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DKMAIL

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Reviewed: Oct. 24, 2008

Wonderful! I didn't have unsalted butter so I used margarine. After 40 min the center wasn't fully set so I microwaved 5 min and it was perfect. My family all voted this in for Thanksgiving this year!

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Rita

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2008

Great as is...but I add sweet red peppers,cut into bite sized pieces, plain yougurt instead of sour cream and 2 eggs.....I usally make this ahead and let it sit covered in the fridge for a few hours.Then bake as directed...remove from oven and let it sit for about 15 minutes before serving...it holds together better that way.

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WENDY

Cooking Level: Professional

Living In: Rochester, New York, USA

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Reviewed: Sep. 17, 2008

We just love this casserole ... along with another variance (CCII) on this website. The few additions we add to this one is 1 or 2 eggs depending upon egg size, baking the casserole in a 9x13 pan to have a crisper edge and using Jiffy brand corn muffin mix ... extra sweet and corn flavored! Make this for the upcoming holiday season and your family will give you kudos! :O)

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AuntB

Cooking Level: Expert

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Reviewed: Sep. 13, 2008

Looove this recipe!!! i'm not a big cooker, so it was VERY easy!! i forgot to add the cheese in it and then sprinkle it on top near the end, but it was still goooood!! i plan to do that the next time i make it =D

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pinkserenastar

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Reviewed: Aug. 7, 2008

fire station favorite

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amiingram

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Reviewed: Jul. 30, 2008

Love this dish. It is soooo easy to make it's a sin !! I have made it the night before and baked it the following day. It's always a hit. I make this alot during Thanksgiving. My daughter just made this for us the other night and she's 16 ! Super easy and tasty and fairly cheap to make.

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paslea1987

Cooking Level: Expert

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Reviewed: Jul. 20, 2008

It's plain.

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Dawn

Cooking Level: Expert

Living In: Kingsland, Georgia, USA

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Reviewed: Jul. 4, 2008

Our family loves this casserole, but my recipe calls for 2 eggs- and it is never runny. Try it- it will become a family must have!(I gave it 4 stars b/c it was missing the eggs.)

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Cindy

Cooking Level: Intermediate

Home Town: Munster, Indiana, USA

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Reviewed: Jul. 2, 2008

A wonderful recipe! I have been making this as a side dish for a few years and it is a family favorite. Always present at holiday dinners, a nice change from the same old stuffing. For an easy main dish add a small can of peas and diced carrots and some ground pork sausage. Yum!

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Brook

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Jun. 22, 2008

This is an excellent recipe and a Thanksgiving staple at our house. I highly recommend using the JIFFY brand corn muffin mix. If you like crispy edges, put it in a 9x13 pan and bake at 350º for 45 min.

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CANELSON

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Jun. 19, 2008

The recipe came out way too greasy and took longer to cook than the stated time. It did not reheat well, either. I am willing to try it one more time using an egg as suggested by fellow foodies.

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Isasmommy

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jun. 8, 2008

This casserole is the best! Here is a really easy trick to make it one dish. Preheat the oven- once it reaches the desired temp. place the stick of butter in your casserole dish. Once it is melted- add all remaining ingredients- mix well. All done in one dish! I think this is super good- we love it for special meals.

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Apr. 20, 2008

This was pretty good. I didn't change anything and it came out tasty. My toddler (who usually sticks to a few certain foods)even ate it. We called it corn cake- and the "cake" aspect sold her on it.

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Lara C.

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2008

I've been making something like this for years now. I melt the butter, add an egg, but only put about 1 cup sour cream. I think this makes it perfect! Not too runny, or too much like true cornbread, either.

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Kendra

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2008

This is my husband's favorite way to have corn.

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zimmerle

Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

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Reviewed: Mar. 4, 2008

I have made this for Thanksgiving and Christmas both times our family has loved this. I add 1/2 teaspoon real vanilla and 1 egg. I let it set in the baking pan for about 15 to 30 minutes and scoop it out into a low bowl and it looks like a mound of corn cake. We love it.

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Susan Ann

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 26, 2008

we think it turned out really great. we used a large casserole dish, and the finished product was too shallow. we suggest using a smaller dish and 3/4 can of the kernel corn.

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topchefchicks

Cooking Level: Expert

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Reviewed: Feb. 21, 2008

Amazing recipe! I usually use margarine or regular butter and it comes out great.

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coconut

Cooking Level: Expert

Home Town: Spotsylvania, Virginia, USA

Living In: Richmond, Virginia, USA

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Corn Casserole III

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